Directions: Combine vodka, Cointreau, fresh juices and simple syrup into a cocktail shaker with ice. Shake vigorously and pour into a tall glass. Top with club soda and garnish with a grapefruit wedge.

Railcar #91

1½ ounces Courvoisier VSOP

½ ounce Cointreau

1½ ounces fresh lemon juice

½ ounce local palmetto honey

Orange foam*

Directions: Shake and strain all ingredients into a raw sugar-rimmed martini glass. Top with orange foam.

*Orange foam: Bring a quart of fresh orange juice and ¾ cup of granulated sugar to a boil for 10 minutes. While that mixture is boiling, take 3 gelatin sheets and soak in cold water until they are pliable. Then add to orange juice and boil for an additional 10 minutes. Let cool overnight.

When ready to use, pour mixture into a whipped cream canister and secure the cap and charge with two cartridges (items available at gourmet kitchen stores). Shake canister upside down for 30 seconds and dispense on top of the cocktail.

Directions: In a cocktail shaker, add cup of ice and pour in Tito's Handmade Vodka, Bloody Mary mix, a pinch of celery salt, horseradish and a splash of olive juice. Shake vigorously and pour into a chilled pint glass. Garnish with a jumbo cocktail shrimp, olives, a stalk of celery and a cucumber spear. Add a lime wedge to the rim of the glass.

Directions: Place fresh mint leaves and three or four lime wedges in a sturdy mixing glass. Use a muddler to muddle (or crush) the mint and lime to release the lime juice. Fill the glass with ice cubes. Pour in the rum and the Simple Syrup. Cover the glass and shake it. Pour this entire mixture into a tall glass. Top it off with some club soda. Garnish with sprig of fresh mint.